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Stuffed Pepper Soup

4.83 from 127 votes

This easy stuffed pepper soup has bell peppers, ground beef, tomatoes, and rice in a hearty bowl of soup. Stovetop and Instant Pot options!

Prep Time: 10

Cook Time: 35

Total Time: 45

Yield: 6 servings

Course: Soup

Cuisine: American

Ingredients

3 cups cooked brown rice (omit for paleo diet)
1 lb 95% lean ground beef
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic (chopped)
2 cans (14.5 oz each cans petite diced tomatoes)
1 ¾ cups tomato sauce
2 cups reduced sodium (fat-free chicken broth)
½ tsp dried marjoram
salt and fresh pepper to taste

Instructions

Stove Top:

In a large pot or dutch oven, brown ground meat on high heat and season with salt.
Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.
Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
Serve about 1½ cups of soup in each bowl and top with ½ cup cooked brown rice.

Instant Pot:

Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.
Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.
Serve about 1½ cups of soup in each bowl and top with ½ cup cooked brown rice.

Notes

Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.

Nutrition

Serving: 1½ cups soup 1/2 cup rice, Calories: 285kcal, Carbohydrates: 37.5g, Protein: 21.5g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 46.5mg, Sodium: 621mg, Fiber: 4.5g, Sugar: 6.5g

- WW Points: 3

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